Meat Production

Defending Beef: The Case for Sustainable Meat Production  eBooks & eLearning

Posted by tarantoga at Nov. 20, 2014
Defending Beef: The Case for Sustainable Meat Production

Nicolette Hahn Niman, "Defending Beef: The Case for Sustainable Meat Production"
ISBN: 1603585362 | 2014 | EPUB | 288 pages | 2 MB

Organic Meat Production and Processing (repost)  

Posted by libr at Aug. 29, 2014
Organic Meat Production and Processing (repost)

Organic Meat Production and Processing by Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson and Corliss A. O'Bryan
English | 2012 | ISBN: 0813821266 | 464 pages | PDF | 3,4 MB

Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted.

Goat Meat Production and Quality (repost)  

Posted by interes at Dec. 24, 2013
Goat Meat Production and Quality (repost)

Osman Mahgoub, "Goat Meat Production and Quality"
English | ISBN: 1845938496 | 2012 | PDF | 376 pages | 3.6 MB

Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat.

Organic Meat Production and Processing  

Posted by interes at Aug. 3, 2013
Organic Meat Production and Processing

Organic Meat Production and Processing by Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson and Corliss A. O'Bryan
English | 2012 | ISBN: 0813821266 | 464 pages | PDF | 3,4 MB

Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted.

Commercial Chicken Meat and Egg Production  

Posted by AlenMiler at Nov. 15, 2014
Commercial Chicken Meat and Egg Production

Commercial Chicken Meat and Egg Production by Donald D. Bell
Springer; Reprint of the original 5th ed. 2002 edition | November 14, 2012 | English | ISBN: 1461352517 | 1365 pages | PDF | 97 MB

Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990. The book has achieved international success as a reference for students and commercial poultry and egg producers in every major poultry producing country in the world.
Handbook of Meat Product Technology by Michael D. Ranken [Repost]

Handbook of Meat Product Technology by Michael D. Ranken
Wiley-Blackwell; 1 edition | May 26, 2000 | English | ISBN: 0632053771 | 245 pages | PDF | 9 MB

This highly practical book is written as a day-to-day handbook for meat technologists, managers and all those concerned with making meat products. It will also be of value to students, research workers and others who need to know the methods used in commercial meat product production and the scientific principles behind them.
Loopmasters Meat Katie Tech Funk Producer Vol.2 MULTiFORMAT DVDR (Repost)

Loopmasters Meat Katie Tech Funk Producer Vol.2 MULTiFORMAT DVDR (Repost) | 2.15 Gb

'Meat Katie: Tech Funk Producer Vol 2' is the result of the amazing feedback received from the first Meat Katie pack. The latest and greatest in Loopmasters Artist Series of sample packs features the fantastic talents of DJ/Producer and Label owner Meat Katie (alias Mark Pember).
Poultry Meat Science (Poultry Science Symposium) (repost)

Poultry Meat Science (Poultry Science Symposium) by R I Richardson and C Mead
First edition | English | June 1999 | ISBN-10: 0851992374 | 464 pages | PDF | 4 Mb

This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, color, texture and flavor, through to practical aspects of production, harvesting and slaughter factors affecting meat quality.
Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat (repost)

Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat By Heather Lauer
2009 | 224 Pages | ISBN: 0061704288 | PDF | 1 MB

In this voluminous look at all things bacon, the creator of BaconUnwrapped.com takes her love of pig belly to print. Like its subject, this material is best consumed in small portions; along with anecdotes and opinions from hog farmers, chefs, food bloggers and average Joes, first-time author Lauer also covers topics like bacon production, non-pork variations, and songs devoted to the breakfast meat. Lauer does her best to keep things light, but her relentless cheerleading quickly becomes grating; her phrase "The Best Meat Ever" appears on almost every page. Still, bacon lovers will enjoy (and probably employ) the glut of trivia, including the restaurant chain that first put bacon on a cheeseburger (A&W), the number of states with a town named "Bacon" (six), and alternate uses such as "bacon plaster," assembled with cheesecloth and affixed to one's chest in order to ward off a cold.
Leo M.L. Nollet, Fidel Toldra, "Advanced Technologies For Meat Processing" (Repost)

Leo M.L. Nollet, Fidel Toldra, "Advanced Technologies For Meat Processing"
ISBN: 1574445871 | edition 2006 | PDF | 502 pages | 7 mb

The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of recent packaging systems of the final products.